pulled pork

Name: pulled pork
Cook time: 6 h 30 min
Total time: 14 h 30 min
Yield: 8
Ingredients: 7-10 Tbsp pimentón de la vera; 7-10 Tbsp sweet paprika, garlic powder, salt, peppercorns; 2 TABLESPOONS demerara sugar; 2 TABLESPOONS coffee beans; 2 kg Pork neck (boneless); 1 freezer bag (6 l)

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

Put your patience to the test and you will be rewarded with ultimate taste! Toasted bread to go with it - to fool with!

COOK TIME
390 mins

TOTAL TIME
870 mins

Ingredients

Servings: 8

7-10 Tbsp pimentón de la vera
7-10 Tbsp sweet paprika, garlic powder, salt, peppercorns
2 TABLESPOONS demerara sugar
2 TABLESPOONS coffee beans
2 kg Pork neck (boneless)
1 freezer bag (6 l)

Directions

1
The day before for the rub, grind 1 teaspoon each of pimentón and sweet paprika, garlic powder, 1 tablespoon salt and 1 tablespoon peppercorns, brown sugar and coffee beans finely in the universal grinder.
2
Dab pork neck dry with kitchen paper and rub vigorously all around with the rub.
3
Put the meat into the freezer bag, close the bag tightly. Place in the refrigerator overnight (at least 8 hours).
4
Preheat oven the next day (electric cooker: 150 °C/circulating air: 130 °C/gas: see manufacturer). Place meat in a roasting pan, add 200 ml water. Braise in the hot oven for about 6 hours.
5
Pour the meat with roast stock in between. In the last approx. 1 1⁄2 hours, switch the oven down (electric oven: 100 °C/circulating air: 80 °C/gas: see manufacturer) and finish cooking.
6
Tear meat from one end into fine fibres starting with two forks and mix with 6 tablespoons of BBQ sauce.